AOAC ISPAM Stakeholder Panel Meeting Book 9-24-17

After spiking and homogenization, the sample set was analyzed with significant replication by 262 the R5 method (R-Biopharm kit no. R7001 with cocktail extraction). The results are displayed in 263 Figure 1.

264 265 266

Figure 1: Graphical representation of kit response

R7001 Kit Recovery vs. Dumas PBS - Series C samples

45.00

y = 3.4004x + 2.1743 R² = 0.9879

40.00

35.00

y = 4.3806x + 1.2055 R² = 0.9991

30.00

y = 2.2102x - 1.1432 R² = 0.9502

25.00

Rye Wheat Barley

20.00

15.00

10.00 Result - Gluten ppm

5.00

0.00

0

2

4

6

8

10

12

14

16

-5.00

Spike mg gluten protein/kg oats

267 268 References 269 270 271

1. Validation Procedures for Qualitative Food Allergen ELISA Methods: Community Guidance and Best Practices, Michael Abbot, Stephen Hayward, William Ross, Samuel Godefroy, Franz Ulberth, Aaron Hengel, James Roberts, Hiroshi Akiyama, Bert Popping, Jupiter Yeung, Paul Wehling, Steve Taylor, Roland Poms, Philippe Delahaut, J. AOAC Int., 2. Validation Procedures for Quantitative Gluten ELISA Methods: AOAC Allergen Community Guidance and Best Practices, Terry B. Koerner, Michael Abbott, Samuel Godefroy, Bert Popping, Jupiter Yeung, Carmen Diaz-Amigo, James Roberts, Steve L. Taylor, Joseph L. Baumert, Franz Ulberth, Paul Wehling, Peter Koehler, J. AOAC Int., 96, 93, (2010). pp. 442-450

272 273 274 275 276 277 278 279 280 281 282 283 284 285 286

(2013), 1033 – 1040

3. Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed-Phase High-Performance Liquid Chromatography, H. Wieser, S. Antes, W. Seilmeier, Cereal

Chem. 75 (5):644-650 (1998).